Weekly Cultured Gathering: April 19

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Can you say sourdough donuts without a grin crossing your face?  Last week the The Entwife’s Journal shared how she makes sourdough donuts!  Have you ever made some?  If so, how did they turn out?  Share your own fun fermentation stories this week too.

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Lacto-Fermented Purple Onion Relish

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It may not seem like it as the days get colder, but now is a great time to culture all sorts of different vegetables. The cooler temperatures in your home are more conducive to longer-fermented, tastier cultured vegetables than the warmer summer temperatures. So why not try your hand at all sorts of different flavors… 

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Super Flexible Kombucha Salad Dressing

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Note from Shannon: Please welcome Julie Feickert, Cultures for Health Founder and Cultured-Kitchen Keeper. I will admit I was hesitant to start making my own salad dressing. It just seemed like one more thing to do. But alas many salad dressings have pretty scary ingredients—even the organic varieties. Most days it’s more work to scrutinize… 

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Cultured Holiday Gifts: Marinated Yogurt Cheese Balls in Olive Oil

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Note from Shannon: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper. Oh, how I adore the holidays! Thinking up creative handmade gifts is the most fun. The element of taking your time to create something special is the best gift to give. Why do we give? I think it is to honor… 

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Weekly Cultured Gathering: November 30

Welcome to the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself. Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved…. 

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